RECIPES.

Wairarapa Standard, Volume XX, Issue 2023, 28 January 1887, Page 2 (Supplement)

RECIPES.

Pet Roast--Meat of any kind, chicken, sfuinva b-wi or pigeons, may bo pot roasted. Slice an onion and a few slices of pork, and pat into Iho bottom of a stow pan. I’laeo on lop whatever meat is to be cooked: add just enoimU water to stew it, lie careful not to use too much water: it can bo easily added if it cooks away, but it spoils the dish to be. obliged to lake out any. Keep t-urning the metd, and let it stew or roast slowly till brown or tender, then take out the meat, strain and thicken the gravy, pour over the ne at and servo hot.

A good Salad-— Cabbago salad may be made with hard boiled eggs chopped, or with raw eggs beaten into (he dressing; for one small head or half a good sued one, use three m ps, boat them till they are light, then add six tablespoonfuls nt vinegar, two tablespoonfuls of made mustard, a piece of butter the size of a walnut, Kook this dressing until it begins to thicken ; when it is cold pour it over the chopped cabbage. AV hen the boiled C" 's arc used, chop the whites of the egos with the cabbage, and after rubbing the yolks until they are fine stir them into the dressing. When the eggs are cooked, the rest of the dressing does not need cooking.